For breakfast I usually have porridge or eggs and avocado. Lunch tends to be a big mixture of salads – at the moment I’m obsessed with mushroom ceviche with prawns, avocado and a pea & mint puree. We have a lot of snacks at Livia’s Kitchen HQ so I’ll often have some treats after lunch, or an apple and peanut butter. I eat dinner out quite often so this varies but I love fresh fish and lots of veg or any Peruvian dish – something light and flavourful!

What does your exercise regime look like?

I’m a big fan of Psycle (spin classes) so I usually go there two or three times a week. I’ve also recently been trying out new classes at AnotherSpace which are more HIIT based.

And what do you do to wind-down at bedtime?

Since launching Livia’s Kitchen I’ve been a bit of an insomniac so I like to have a hot bath and then I use the Headspace app to send me to sleep.

There are many to choose from, but what’s been your career highlight so far?

Definitely the amazing reactions and kind comments we get about the products! There is nothing nicer than knowing people are loving what you do.

For a delicious weekend breakfast or an after-dinner treat try this fruity crumble from Livia's Kitchen

Summer Peach Crumble

In the summer of 2015, I introduced a limited edition peach crumble to the stores. It did so well, and customers were so sad to learn it was only available for a short period of time, that I’ve decided to share a slightly altered recipe here. This crumble topping is nut free, which makes it slightly lighter. Since the topping is predominantly made from oats, this crumble has become one of my favourite breakfasts of all time.

Method

Preheat the oven to 180°C/350°F/Gas mark 4.

For the filling:
-Cook the peaches in a saucepan over a medium to low heat with the maple syrup and vanilla powder. Cook for about 20 minutes or until soft.

For the crumble topping:– To a mixing bowl, add the ground oats or oat flour, jumbo oats, coconut oil, maple syrup, salt and vanilla powder and mix thoroughly.– Once the filling is nice and soft, add to an ovenproof dish and top with the crumble mixture.– Bake for 20 minutes until the topping begins to brown.– Serve with a dollop of coconut yoghurt.